This supple, glassy glaze is so lovely and elegant. White chocolate requires more TLC than dark chocolate. For one thing, it is more heat-sensitive. For another, it is mainly cocoa butter, so you’ll need a higher ratio of chocolate to cream (by weight) to make this ganache pourable but not overly drippy. The magic formula is about 3:1. (Want classic ganache? Try Chocolate Ganache 101.)
1/2 cup (125 mL) heavy cream (35%)
2 tbsp (30 mL) white corn syrup
12 oz (375 g) white chocolate, chopped
1/2 tsp (2 mL) vanilla extract (optional)
Pinch table salt
In small pan, heat cream and corn syrup on medium until steamy, with tiny bubbles appearing at edges. Remove from heat. Add chocolate, vanilla (if desired) and salt. Let sit 30 seconds. Stir until chocolate is molten and mixture is smooth and shiny.
Before using, let sit 15 minutes, or until still pourable but not drippy, and barely lukewarm.
Makes 3/4 cup (175 mL).
Kitchen Secrets: The corn syrup adds gloss. For this ganache, I use white corn syrup, which is actually clear.
Shopping Cart: Use high-quality white chocolate, not the imitation kind tainted with shortening.
Bright Ideas: Instead of adding vanilla, finish this ganache with liqueur. Match the booze to the dessert you are using the ganache on.
CREDIT: SUSAN SAMPSON
TESTED IN IMPERIAL